Singapore chicken rice,terrine version.シンガポールチキンライス、テリーヌバージョン

I love this famous chicken rice and I could make a decent one at home,but my chopping skill is terrible,I could never post it here,so I came up with this solution,make it into a terrine,with that I could save the bones to boil a stock for the rice,and I still get a big chunk of chicken including the

thigh,breast,skin and jelly,neat and easy to eat!

シンガポールチキンライスのテリーヌは初めて見ました(ﾟ∀ﾟ)
冷やしたテリーヌと温かいごはんのミックスはどんな感じだろう…

I had this idea when I was shopping one day.I was craving for chicken rice,it's been a long time!But my chopped chicken always look terrible,so I adopt a little from French and make chicken into terrine.It's as good as the original,and it looks neater!The chicken is both good on it's own with dippin

dippings and warm up a little by the rice!

Hi,good afternoon,Shoko San!
Thank you so much,I play around a little with this traditional dish,I really enjoyed it,always happy to hear your kind words!

😳👆Clever! What a innovative chicken rice you did!!! I've never seen! I LOVE terrine,chicken rice too! It's a foodie plate can eat both at the same time! Love it!love it!You know my failure Chicken rice already..😅I planning to retry it with your method(thank you for your exact describe) and i realize

realized my chicken soup was wrong when I watch your soup color👆😁
So..may I ask about terrine,did you set terrine without gelatin,does it set by only chicken's collagen?

First of all,before we talk about this....you had failure chicken rice?Did I give you description on chicken rice before?So sorry,memory fails me again...

😂😂Haha,it's OK! It's OK!😁